Big thanks to the super talented Stacie Stewart from Eat Naked for sharing this recipe post. Do go check out her lovely little Deli in Regency Arcade by Sweaty Betty in Brighton……………
Ok so before I begin I want to expel the myth that all chocolate is bad for you.
So chocolate starts life as a humble cacao bean. Chocolate companies then buy up the expensive beans but in order for them to make a profit on what they have bought they process the hell out of the beans to increase the mass, otherwise we would be paying a tenner for a mars bar. Fats, sugar, oils and flavourings are added to the beans during processing to turn one bean into, for example, one hundred times the volume. Flavourings are then added to make the processed mass taste like it originally did – raw cacao.
Cacao in its original form is a really powerful superfood (super high in nutrtients) Rich in vitimins and minerals, it has more than 300 nutritional compounds and is one of the richest sources of antioxidants in the word. Raw cacao also aids in weightloss and promotes healthy skin and brain function. SO this is truly a treat you don’t have to feel guilty about. You can pick up raw cacao online or Holland and Barrett on the high street for around £5 per bag, 3 times the price of cocoa powder but remember what I said about the processing/bulking out and adding crap…. Making this bar will cost you about a fiver, again highlighting the need for chocolate companies to bulk out the raw beans, but just remember the health benefits and always always remember refined sugar is rapidly stored as FAT on the body! Its your choice.
200g toasted hazelnuts, they really need to be toasted as the flavour is a million times better. If you have bought untoasted simply add them to a medium heat frying pan and fry for around 5 minutes until golden all over, shake/rub off the skins if they have them on after toasting.
200g raw cacao butter (again online or Holland and barrett)
100g coconut sugar or maple syrup
sea salt (develops the flavour of chocolate so much, I prefer pink salt but sea salt flakes are fine)
60g raw cacao powder
Melt the cacao butter in a double boiler nice and slowly, don’t let it get too hot so keep an eye on it.
Stir in everything else
Pour into a clingfilm lined tray, or a foil disposable, make sure the hazelnuts are equally dispersed.
Chill until set.